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Top 5 dishes made from banana shallots, thinly sliced
1 . Pheasant breast in a sour cream sauce
Pheasant breast in a sour cream sauce
This is a very simple dish but everything does need to be done simultaneously! Well, within reason. Would be more economical if done bulked up for 4, 6 or 8 but there were only two of us this time. I served with boiled salad potatoes, carrots and frozen peas but accompaniments really down to individual preference. Always a good idea to taste the sauce as you’re building it up and then adjust things to suit your personal tastes.
Ingredient
2 tbsp
rapeseed oil
2 cloves
garlic, thinly sliced
50 ml
Bristol Cream sherry
1 tsp
grainy mustard
200 ml
soured cream
1 tsp
dried thyme
Cooking instructions
* Step 1
Bring 1 knob butter and 1 tbsp rapeseed oil to a medium-high heat in a frying pan and gently fry the shallots for 3 minutes, only stirring to avoid sticking.
* Step 2
Add the garlic, stir gently, then cook for a further minute. Add the mushrooms and cook until soft but not at all burned, about 5 minutes and stirring gently. Pause to do Step 3, then move to Step 4.
* Step 3
Meanwhile, then dry the pheasant fillets with kitchen paper and lightly season and then in another frying pan bring the rest of the butter and oil to a medium-high heat. Fry the pheasant fillets on each side for 3-4 minutes and then allow to rest on a warm plate covered with kitchen foil. Please be careful not to overcook the fillets at this stage, as they will continue developing whilst “resting”. Equally, you don’t want to eat them with blood still visible.
* Step 4
Add the stock and fortified wine to the sauce (Step 2) and cook gently, stirring occasionally, until liquid is reduced by about 50%. Stir the cream in thoroughly, taste and add the thyme and any further desired seasoning. Continue cooking and reducing, frequently stirring gently, until the sauce is at your preferred consistency.
* Step 5
Dress your (ideally pre-warmed) plates with the pheasant and add your chosen vegetables. Then pour the sauce as you like it. Enjoy: a red wine is an ideal accompaniment, maybe something not too heavy such as a good Beaujolais.
Note: if there is a photo you can click to enlarge it
2 . Turkey, Celery & Sweet Potato Rustic One-Pot with Chilli, Beans, Tomatoes & Baby Spinach
Turkey, Celery & Sweet Potato Rustic One-Pot with Chilli, Beans, Tomatoes & Baby Spinach
A simple, spicy and relatively low-fat supper. I normally accompany it with rice or roti, depending upon our mood on the day. I’ve not tried making this without turkey but a plant-based version should also work.
Ingredient
6 cloves
garlic, thinly sliced
4 sticks
celery, chopped
250 ml
water
50 ml
dry white wine
1 tsp
hot chilli flakes
200 g
baby leaf spinach
Cooking instructions
* Step 1
Using a large pan, fry the turkey mince in 1 tbsp oil for 5-7 minutes, breaking up and turning the meat until it’s all lightly brown. Set aside until Step 4.
* Step 2
In the same pan, add the remainder of the oil and gently fry the onions, shallots, garlic, celery and chillies for 3 minutes, stirring only to avoid sticking.
* Step 3
Add the sweet potato, with 50 ml dry white wine and 50 ml water. Stir gently but thoroughly and cook on a moderate heat for 12-15 minutes, stirring occasionally and adding a little more liquid if needed to avoid sticking. Do not overcook the vegetables.
* Step 4
Stir in the beans, tomatoes and chilli flakes: then add back the turkey plus 200 ml water. Stir well and bring to a fast simmer. Cook for a further 18-20 minutes, stirring occasionally and reducing the liquid. Taste and add seasoning if but only if you think it necessary to suit your palate.
* Step 5
Quickly stir in the spinach until it begins to wilt and serve piping hot on its own or with your choice of carbs. I sometimes add a dollop of yoghourt or crème fraîche but not today, even though I have both available.
Note: if there is a photo you can click to enlarge it
3 . Prawn & Courgette Spaghetti
Prawn & Courgette Spaghetti
A lightish, quick and easy supper after a heavy week! Within reason the proportions of the various ingredients can be varied to reflect both appetite and personal taste.
Ingredient
1 knob
butter
4 cloves
garlic, thinly sliced
300-400 g
king prawns, according to appetite
300 ml
single cream
Cooking instructions
* Step 1
Add the pasta to a pan of boiling, salted water. Cook according to instructions to reach al dente by the end of Step 5. Reserve a little of the pasta water and drain the spaghetti through a colander, adding the knob of butter and keep warm.
* Step 2
Bring the oil to a medium-high heat in a deep saucepan and gently fry the onion and shallots for 3 minutes only stirring to avoid sticking.
* Step 3
Add the garlic, chilli, courgettes and mushrooms and stir gently but thoroughly. Cook for a further 5 minutes or until the vegetables are softened but not burnt, stirring occasionally.
* Step 4
Stir in the prawns and cook for a further minute, stirring gently.
* Step 5
Stir in the cream and continue cooking for another minute, stirring continuously. Add the cheese and stir well for 30 seconds. Season to taste.
* Step 6
Add in the drained pasta and a little of the reserved pasta water if but only if needed. Stir all thoroughly and immediately serve onto hot pasta dishes.
* Step 7
Garnish as required with the additional Parmesan cheese and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Beef Goulash
Beef Goulash
This started as a Marguerite Patten recipe I first made around 1969/70 and which I subsequently altered as our tastes developed. Like so many family favourites, it’s just homely comfort food.
Ingredient
50 g
plain flour
6 tbsp
paprika
4 cloves
garlic, thinly sliced
3 sticks
celery, thinly sliced
4 tbsp
tomato purée
2 tsp
smoked paprika
1 tsp
dried oregano
1 (400 g)
tin chopped tomatoes
150 ml
dry white wine
200 g
potatoes, in small cubes
200 ml
soured cream
3-4 tbsp
parsley leaves, chopped
Cooking instructions
* Step 1
In a bowl, mix the flour, 2 tbsp paprika, 1/2 tsp salt and 1/2 tsp pepper. Roll the meat pieces in this mix to cover all surfaces.
* Step 2
Bring 1 tbsp oil to a medium-high heat in a casserole and quickly brown the meat but not all at once! Set aside for Step 4.
* Step 3
Deglaze the casserole with a little wine and gently fry the onion, shallots and garlic for 3 minutes, stirring only to avoid sticking. Add peppers, chilli and celery and cook for a further 5-7 minutes, stirring occasionally, or until softened.
* Step 4
Add back the beef, then add the tomato purée, smoked paprika and a further 4 tbsp paprika. Stir and cook for 2 minutes. Add oregano, chopped tomatoes, white wine, stock, bay leaves and potatoes. Stir well and bring to the boil.
* Step 5
Reduce heat, cover and simmer gently for 2 1/4 hours or until the meat is cooked. Stir occasionally: add liquid if essential. Remove the bay leaves, season to taste and gently. Add a little of the parsley and stir again.
Note: if there is a photo you can click to enlarge it
5 . Lemon Chicken & Potato Oven Bake
Lemon Chicken & Potato Oven Bake
This easy-to-prepare summer lunch or supper has only two principal ingredients plus lemon, onion, shallots, chili, standard herbs, spices and seasoning. It can easily be extended by roasting a few Mediterranean vegetables in with the dish or even with separate vegetable side dishes. The Jersey Royals have their own distinctive flavour but all new potatoes work well. Fresh herbs can of course be substituted.
Ingredient
20 ml
olive oil
5 cloves
garlic, crushed
1/2 tsp
dried rosemary
2 tsp
dried thyme
1 tsp
dried oregano
1 tsp
cumin
1 tsp
sea salt
200 ml
dry white wine
1/2 tsp
chili flakes
1 tbsp
paprika
Handful
fresh coriander, chopped
Cooking instructions
* Step 1
Pre-heat oven to Gas Mark 7 or electric equivalent (180C if Circotherm).
* Step 2
Arrange chicken portions, potatoes, onion, shallots and peppers in an oven-proof dish.
* Step 3
Mix the lemon juice, olive oil and crushed garlic together and pour evenly over the chicken, potatoes, onion and peppers.
* Step 4
Mix the lemon zest, rosemary, thyme, oregano, cumin, sea salt and pepper together and “cast” it like seed evenly over the chicken and potatoes.
* Step 5
Pour the wine gently over all. Gently turn the chicken and potatoes so that all sides are moist. The chicken pieces should end up on top, skin-side upwards.
* Step 6
Distribute the chili, chili flakes and paprika evenly over all.
* Step 7
Cook in pre-heated oven for 45 minutes, then increase the heat to Gas Mark 8 or electric equivalent (Circotherm 190C) and cook for a further 15-20 minutes until both chicken and potatoes are cooked.
* Step 8
Sprinkle with coriander and serve onto hot plates. Accompaniments are not needed but some roasted Mediterranean vegetables and/or a crusty roll go well - however, this is a pretty substantial meal in itself.
Note: if there is a photo you can click to enlarge it
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